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Cauliflower Puttanesca

Yield 6 servings (serving size: 2/3 cup cauliflower and 1/3 cup sauce)
A puttanesca sauce is a spicy mixture of tomatoes, onions, capers, olives, garlic, and oregano. It's often served over pasta, but in this recipe it perks up the flavor of mild cauliflower.

Ingredients

  • 2 teaspoons olive oil
  • 1/3 cup diced onion
  • 1/3 cup chopped green bell pepper
  • 1 garlic clove, minced
  • 1 (14 1/2-ounce) can diced tomatoes, undrained
  • 1/4 cup water
  • 1 tablespoon chopped pitted kalamata olives
  • 1 tablespoon red wine vinegar
  • 1 teaspoon sugar
  • 1 teaspoon capers
  • 2 teaspoons tomato paste
  • 1/8 teaspoon black pepper
  • 4 1/2 cups cauliflower florets

Nutrition Information

  • calories 66
  • caloriesfromfat 0.0 %
  • fat 2.3 g
  • satfat 0.3 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 2.6 g
  • carbohydrate 10.4 g
  • fiber 3.6 g
  • cholesterol 0.0 mg
  • iron 0.7 mg
  • sodium 167 mg
  • calcium 34 mg

How to Make It

  1. Heat oil in a large nonstick skillet over medium heat. Add onion and green bell pepper; sauté 6 minutes or until tender. Add garlic; cook 30 seconds. Add tomatoes and next 7 ingredients; stir well. Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes or until thick. Set aside, and keep warm.

  2. Steam cauliflower 4 minutes or until crisp-tender. Spoon cauliflower onto serving plates; top with sauce.

  3. carbo rating: 7

The Complete Step-by-Step Low Carb Cookbook